If you’ve ever tasted heavenly desserts, then Knafeh Bel Kashta has probably stolen a piece of your heart. Originating from the Middle East, particularly Lebanon, this delightful pastry envelops you in layers of crispy golden dough, creamy custard-like filling, and a drizzle of sweet syrup. Each bite is a burst of flavor, blending the nutty notes of pistachios with the subtle sweetness of orange blossom water. It’s more than just a dessert; it’s a cherished tradition often served during celebrations and family gatherings.
In this article, you will discover how to make Knafeh Bel Kashta at home, along with the essential ingredients, step-by-step instructions, and some clever tips to enhance your culinary adventure. If you’ve been looking for a Knafeh Bel Kashta recipe that brings the authentic taste of Lebanon right into your kitchen, you’ve come to the right place!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Knafeh dough | 500g | Knafeh dough provides the crispy exterior that adds texture and crunch to this exquisite dessert. |
| Unsalted butter | 200g, melted | The melted butter is essential for achieving that perfect golden crust, adding richness to every layer. |
| Kashta (cream mixture) | 300g | Kashta is a creamy filling made from a mix of clotted cream and sugar, giving the dish its unique and rich flavor. |
| Sugar | 130g | Sweetness is crucial in balancing the flavors, ensuring each bite is a delight. |
| Pistachios, crushed | 100g | These vibrant green nuts not only provide a contrasting color but a delightful crunch as well. |
| Rose water | 1 tsp | This fragrant addition gives Knafeh Bel Kashta an aromatic twist that’s simply irresistible. |
| Orange blossom water | 1 tsp | For a traditional touch, this ingredient enhances the overall aroma and flavor of the dish. |
| Water (for syrup) | 1 cup | Water is a key ingredient for making the syrup that soaks into the Knafeh, enhancing its sweetness. |
| Lemon juice | 1 tbsp | This balances the sweetness of the syrup, providing a refreshing zing to the dish. |
Step-by-Step Instructions
- Prepare the Syrup – Begin by combining sugar and water in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Add lemon juice and rose water, cooking for another 2 minutes. Set aside to cool.
- Prepare the Knafeh Dough – Preheat your oven to 180°C (350°F). In a large bowl, shred the Knafeh dough into small pieces. Drizzle the melted butter over the dough and toss until evenly coated.
- Layer the Dough – Spread half of the buttered Knafeh dough evenly at the bottom of a greased baking dish. Press it down firmly to create a solid base for your dessert.
- Spread the Filling – Gently mix the kashta with crushed pistachios and orange blossom water. Spread this delightful mixture over the first layer of dough, ensuring an even distribution.
- Add the Second Layer – Top the filling with the remaining Knafeh dough, spreading it evenly and pressing down gently to compact it. This forms the crispy top layer.
- Bake the Knafeh – Bake in the preheated oven for 30-40 minutes or until the top is golden brown. The smell will be enticingly aromatic during baking!
- Soak in Syrup – Once out of the oven, immediately pour the cooled syrup over the hot Knafeh. Let it soak for a few minutes before serving. This step is key for infusing the flavors.
- Garnish and Serve – Cut Knafeh into squares or diamonds. Garnish with additional crushed pistachios on top for a beautiful presentation. Serve warm and enjoy the delightful flavors!
Pro Tips
- For Crispiness: Make sure to use enough melted butter on the Knafeh dough for that extra crunch.
- DIY Kashta: If you can’t find store-bought kashta, you can use a mix of heavy cream and mascarpone cheese for a similar taste.
- Infuse Flavor: Experiment with different flavors in your syrup by adding vanilla or cardamom for an extra twist.
- Serving Warm: Knafeh is best served right after it’s been soaked in syrup, so aim to serve it warm for maximum flavor.
- Storage: If you have leftovers, store them in an airtight container in the fridge. Reheat gently before serving again.
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | 330 kcal |
| Protein | 5g |
| Carbohydrates | 45g |
| Saturated Fats | 10g |
| Fiber | 1g |
| Cholesterol | 30mg |
| Sugars | 20g |
| Fat | 15g |
FAQs
What is the best way to store Knafeh Bel Kashta?
Store Knafeh Bel Kashta in an airtight container in the refrigerator for up to 3 days. Reheat gently before enjoying!
Can Knafeh Bel Kashta be made vegan or gluten-free?
For a vegan version, substitute dairy ingredients with coconut cream and a vegan butter alternative. For gluten-free, look for gluten-free pastry options.
What are the best side dishes to serve with Knafeh Bel Kashta?
A side of fresh fruit or a dollop of yogurt pairs beautifully with the richness of Knafeh Bel Kashta.
How long does it take to prepare Knafeh Bel Kashta?
From start to finish, expect about 1.5 hours, including preparation and baking time.
Can I freeze Knafeh Bel Kashta for later?
Yes, Knafeh Bel Kashta can be frozen before baking. Just thaw in the refrigerator overnight before baking to perfection.
What is the significance of Knafeh in Middle Eastern culture?
Knafeh is often enjoyed during special occasions and celebrations, representing warmth and hospitality among family and friends.
Is Knafeh Bel Kashta a healthy dessert?
While Knafeh is delicious, it is indulgent and high in calories due to the sugar and butter content. Enjoy it in moderation!
Can Knafeh Bel Kashta be made in advance?
Yes, you can prepare the layers in advance and assemble them before baking to save time on the day of serving!
